Panettone Bread And Butter Pudding

Homemade baked bread pudding on the table


  1. Butter a 1½ litre ovenproof baking dish.  Cut the panettone into 10 slices and then layer the slices of panettone in the dish.
  2. Beat the eggs together in a basin, add the milk, double cream and half the sugar. Pour this over the panettone and allow to rest for 15 minutes for the mix to soak in. Sprinkle with the remaining sugar.
  3. In a pre-heated oven (180 degrees C gas mark4) place a large, deep roasting tray on a low shelf in the oven and half fill with boiling water. Place the pudding dish in the roasting tray and bake for 35–45 minutes until the custard has set and the top is golden.
Preparation Time: 20 mins
Cooking Time: 40 mins
Oven Temperature: 180 degrees C gas mark 4


750 g Panettone of your choice
26g unsalted butter, softened
3 eggs, beaten
250ml whole milk
50ml double cream
50g demerara sugar
A pinch grated nutmeg

Leave a Reply

Your email address will not be published. Required fields are marked *